Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets

Cao, Min‐Jie; A, Cao; Wang, Jing; Cai, Luyun; Regenstein, Joe M.; Ruan, Yunjie; Li, Xiuxia

doi:10.1016/j.foodchem.2018.06.057

Cited by 129 publications

(91 citation statements)

References 35 publications

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“…Proton NMR relaxometry is a technique that has found widely use in food research. Its ability to probe water–protein interaction and intrinsic water attributes in complex systems has gained important insight into the effect of different processing such as curing, freeze thawing, heating, and pressurization in muscle‐based foods . In the present study, NMR relaxometry was employed to elucidate intrinsic water attributes in bone‐derived beef stocks as function of heat exposure at 90°C.…”

Section: Discussionsupporting

confidence: 90%

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Poulsen

Clausen²,

Gregersen

et al. 2019

Magnetic Reson in Chemistry

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Bone‐derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone‐derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat‐induced changes in rheological properties of bone‐derived beef stocks can be ascribed to changes in intrinsic water–protein interactions and water attributes as a result of heat‐induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.

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Section: Discussionsupporting

confidence: 90%

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Poulsen

Clausen²,

Gregersen

et al. 2019

Magnetic Reson in Chemistry

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“…These bands are located between 1600 and 1700 cm −1 , and are related to the protein backbone geometry . The amide I‐band for the α‐helix is expected to be between 1650 and 1660 cm −1 , that of β‐sheet between 1665 and1680 cm −1 , that of the β‐turn near 1680 cm −1 and that of the random coil between 1660 and 1665 cm −1 . The proportions of secondary structural elements, such as α‐helices, β‐sheets, β‐turns and random coils, were changed by ultrasonication (Table ), indicating that the secondary structure of myofibrillar proteins is dominated by the α‐helix structure.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Sun

et al. 2019

J Sci Food Agric

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BACKGROUND The effect of ultrasonic thawing (0, 160, 280, 400 W) on water‐holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160–400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low‐field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α‐helix changed to a random coil and β‐turn as power was increased (up to 400 W). CONCLUSION The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry

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“…Magnetic nanoparticles used in combination with microwave or far‐infrared thawing led to more uniform thawing (Figure ). Gelation and the secondary and tertiary structures of the proteins in sea bream fillets were retained (Cao et al., ). The use of isobaric tags for relative and absolute quantification (iTRAQ)‐based proteomic measurements indicated the fillets thawed using the magnetic nanoparticles plus microwave thawing had 13 differentially abundant proteins compared with the 47 proteins with microwave thawing (Cao et al., ).…”

Section: The Principles Of the Different Thawing Technologiesmentioning

confidence: 99%

“…Thermal thawing and nonthermal thawing can be combined. Microwave or ultrasound can be combined with vacuum to thaw red seabream fillets (Cao et al., ). The lower temperature with vacuum thawing could decrease the negative effects of microwave or ultrasound.…”

Section: The Principles Of the Different Thawing Technologiesmentioning

confidence: 99%

“…The taste of red seabream is tender, while its shelf‐life is short due to protein degradation, lipid oxidation, and decomposition (Alasalvar, Taylor, & Shahidi, ). When the ultrasound‐assisted thawing was combined with vacuum to decrease the defects of surface overheating, protein denaturation, and water loss in red seabream fillets, it was found that this combination could retain actin's thermal stability and generally retained a more stable tertiary structure in muscle proteins than ultrasound thawing (Cao et al., ).…”

Section: Applications In Foodmentioning

confidence: 99%

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Recent Advances in Food Thawing Technologies

Cai

Cao

Regenstein

et al. 2019

Comp Rev Food Sci Food Safe

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103

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Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

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Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets

Cited by 129 publications

References 35 publications

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Recent Advances in Food Thawing Technologies

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